Gluten-Free No-Bake Lemon Icebox Pie Recipe

This easy Gluten Free No Bake Lemon Icebox Pie is the perfect summer dessert. With a gingersnap cookie crust, a creamy lemon filling made from cream cheese and sweetened condensed milk, and a light whipped cream topping, this no-bake pie is bright, refreshing, and simple to prepare.

The chilled texture and tangy lemon flavor make this icebox pie ideal for warm weather, backyard gatherings, potlucks, or any time you want a fuss-free treat. It’s a modern take on an old-fashioned no-bake lemon pie that still delivers the classic taste and creamy mouthfeel.

If you enjoy chilled lemon desserts, you might also like other cold treats such as gluten-free strawberry icebox bars, no-bake s’mores pie, or key lime pie. This lemon icebox pie pairs well with fresh berries or a simple candied lemon garnish.

Ingredients

• 1 ½ cups gluten-free gingersnap cookies, finely crushed
• ¼ cup unsalted butter, melted
• ½ tsp sea salt
• 16 ounces cream cheese (two 8-ounce packages), at room temperature
• 1 (14-ounce) can sweetened condensed milk
• ⅓ cup fresh lemon juice (about 3 medium lemons)
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 packet unflavored gelatin (about ¾–1 ounce)
• ¼ cup water
• 1 ½ cups heavy whipping cream
• 2 tbsp powdered sugar, sifted
• 1 tsp vanilla extract (for whipped cream)

Instructions

1. Make the crust: In a food processor, pulse the gluten-free gingersnap cookies until they form fine crumbs. Add the melted butter and salt, and pulse until the crumbs hold together when pressed.

2. Press the crumb mixture into a 9-inch pie plate, covering the bottom and sides evenly. Place the crust in the freezer while you prepare the filling.

3. Make the filling: In a stand mixer or using a hand mixer, beat the cream cheese for 1–2 minutes until smooth. Add the sweetened condensed milk and beat another 2 minutes to combine. Mix in the lemon juice, lemon zest, and vanilla, beating just until incorporated.

4. Dissolve the gelatin: In a small bowl, combine the gelatin and water. Let it sit 1–2 minutes to bloom, then stir until fully dissolved. Add the dissolved gelatin to the cream cheese mixture and beat briefly to incorporate.

5. Pour the filling into the chilled crust, smoothing the top. Freeze the pie for at least 2 hours to set.

6. Make the whipped cream topping: In a clean bowl with the whisk attachment, whip the heavy cream with the powdered sugar and vanilla on medium-high speed until stiff peaks form.

7. Before serving, spread or pipe the whipped cream over the top of the pie. Let the pie sit at room temperature for 15–20 minutes to soften slightly for easier slicing.

Notes

• You can prepare the pie up to 48 hours in advance. Remove it from the freezer 15–20 minutes before serving to allow it to soften for cleaner slices.
• If you prefer, substitute gluten-free graham crackers for the gingersnap crust; add ½ tsp ground cinnamon to the crumbs for extra warmth.
• If lemons are out of season, bottled lemon juice will work—be sure to zest fresh lemons first and freeze any leftover juice or zest for future use.

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